The second instalment will take place on Friday, 22nd September 2017 at Tippling Club's upstairs facility, BIN 38, with a culinary masterclass and three-course dinner dedicated to the lusciously marbled Wild Ocean Trout.
Conducted by head chef Ayo Adeyemi in the R&D test kitchen, participants will learn about the origins of Australia's finest ocean-reared trout; as well as get acquainted with chef-owner Ryan Clift's interpretation of the ingredient and the philosophy behind his approach.
Follow the culinary journey of the Wild Ocean Trout from farm to fork, as it makes it way from the pristine Southern Ocean along Tasmania's west coast, into one of Singapore's most celebrated modern gastronomy kitchen. Participants will also be given a take-home booklet detailing the recipe and tips taught at the masterclass.
Rounding off the masterclass is a three-course dinner prepared by chef Ayo and team, held in the adjoining private dining room. A fitting end to the evening, the dinner will showcase the creamy, velvety Wild Ocean Trout splashed in earthy tones of beetroot, teased with smoked oxtail and finished with horseradish cream.
Behind The Kitchen: Wild Ocean Trout masterclass
Date: Friday, 22nd September 2017
Time: 7.00pm onwards
Location: BIN 38 at Tippling Club, 38 Tanjong Pagar Road, Singapore 088461
Price: S$140++ for masterclass and a three-course dinner with wine pairing
RSVP: Email firstname.lastname@example.org or call +65 9270 3909